Spiced Beetroot & Peanut Fritters with Mint Chutney

These Spiced Beetroot & Peanut Fritters are full of flavor and have a great texture. They're super crispy and come with a bright, zingy mint chutney.

Ingredients

• 500 grams beetroot
• 0.75 cup roasted peanuts
• 0.5 cup chickpea flour
• 2 green chilies
• 1 tablespoon grated ginger
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon cumin powder
• 0.25 teaspoon asafoetida
• 0.75 teaspoon salt
• 2 tablespoons water
• 2 tablespoons oil
• 1 cup fresh mint leaves
• 0.5 cup fresh cilantro leaves
• 1 small green chili
• 0.5 inch ginger
• 1 teaspoon lemon juice
• 0.25 teaspoon black salt

Instructions

1. Preheat your oven to 200 degrees Celsius (400 degrees Fahrenheit). Line a baking sheet with parchment paper.
2. Wash 500 grams beetroot thoroughly. Peel the skin off and grate the beetroots finely.
3. Take 0.75 cup roasted peanuts and pulse them coarsely in a food processor or crush them with a rolling pin. Do not make a fine powder.
4. Finely chop 2 green chilies and grate 1 tablespoon ginger.
5. In a large mixing bowl, combine the grated beetroot, coarsely crushed peanuts, 0.5 cup chickpea flour, chopped green chilies, grated ginger, 0.5 teaspoon turmeric powder, 0.5 teaspoon cumin powder, 0.25 teaspoon asafoetida, and 0.75 teaspoon salt. Mix everything well.
6. Add 2 tablespoons water to the mixture, a little at a time, until it comes together as a firm, pliable dough. If the mixture is too wet, add a little more chickpea flour; if too dry, add a tiny bit more water. The beetroot naturally releases moisture.
7. Divide the mixture into 16 equal portions. Shape each portion into a small, flat patty or fritter shape, about 0.75 inch thick.
8. Brush the baking sheet with 1 tablespoon oil. Place the shaped fritters on the prepared baking sheet. Lightly brush the tops of the fritters with the remaining 1 tablespoon oil.
9. Bake in the preheated oven for 20-25 minutes, flipping them halfway through, until they are golden brown and crispy on both sides. The cooking time may vary slightly depending on your oven.
10. While the fritters are baking, prepare the mint chutney. Wash 1 cup fresh mint leaves and 0.5 cup fresh cilantro leaves. Roughly chop 1 small green chili and 0.5 inch ginger.
11. In a small blender or food processor, combine the mint leaves, cilantro leaves, green chili, ginger, 1 teaspoon lemon juice, and 0.25 teaspoon black salt. Add 1-2 tablespoons water if needed to help blend.
12. Blend until you get a smooth chutney. Taste and adjust seasoning if necessary.
13. Carefully remove the baked fritters from the oven. Arrange the fritters on a serving platter and garnish with 1 tablespoon fresh mint leaves and a lemon wedge. Serve hot with the fresh mint chutney on the side.

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